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Chinese Cold Spiced Beef

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)200.0557
Energy (kCal)1465.4765
Carbohydrates (g)11.7741
Total fats (g)62.9236
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and stir-fry about 30 seconds. Add beef shanks and brown briefly; stir-fry about 1 minute. | 2. Add rice wine, soy sauces, water, cinnamon, star anise, and Sichuan peppercorns. Bring to a boil; reduce heat and simmer, covered, for 2 hours. Check and add liquid if needed. | 3. Stir in sugar. Simmer an additional 10 minutes or until beef is tender. | 4. Remove beef from wok. Cool; place in ziplock bag and refrigerate until chilled or freeze along with a little of the cooking liquid. | 5. To use after chilling: slice beef thinly; arrange attractively on a platter and garnish with cilantro, if desired. | 6. To use after freezing: thaw beef in refrigerator and drain off liquid. Continue as above. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peanut oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 peeled - - - -
    gingerroot 2 slices - - - -
    beef shank 2 lbs boneless 1161.2160000000001 0.0 197.31599999999997 34.9272
    rice wine 2 tablespoons - - - -
    dark soy sauce 1/2 cup - - - -
    soy sauce 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604
    water 3 1/2 cups 0.0 0.0 0.0 0.0
    cinnamon 2 inches - - - -
    star anise 2 - - - -
    szechuan peppercorn 1/2 teaspoon - - - -
    sugar 3 tablespoons granulated 59.9625 11.2515 1.8769 0.9359999999999999
    cilantro - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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